I used to teach Art to school leavers, and I can definitely advise to keep things as simple as possible.
Try not to give them information overload, keep things more practical for them.
Explain, demonstrate and get them to do.

As they are only short sessions, I'd suggest the first, although might be a bit of an overload, just explain and show all the basic ingredients to make the meals and give printed recipe handouts.
Things like Base (inc. a small version that would be easy for them to make at home in the future), spices, spice mix, pre-cooked meat/veg, naans, g&g paste, tikka, kebabs etc.
Then you won't have to get them to make all those in the class, you make them yourself and bring them to the following sessions for them to actually start cooking.

Each session could then focus on them cooking one item, rice, naans, a few different style curries, some starters for example, and again printed handouts of the recipes they are cooking.

Hope that helps
Martin

Quite a few in the relevant 'Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes)' section of the forum

Got to say the mince in the first 3 looks more like the keema naans I'm used to, only would be redder in colour (which may make it look less anemic).

From that I'd say it would be done with the raw kebab mince, so you get that thin joined together layer between the naan, as opposed to lots of separate bits of cooked mince.

Great work Gav.

Martin

Edit Chewy's filling looks spot on (not the naan though  )

I did here

https://curry-recipes.co.uk/curry/index.php/topic,12589.msg103101.html#msg103101

Martin

Cheers Garp

I'll make them to spec first, but has anyone tried replacing a bit of the milk with yoghurt?

Only asking as recipes I've more successfully used in the past had some yoghurt in them.
Didn't rise like these bad boys but I thought the taste was spot on.

Martin

Hi guys
Such great looking results, gonna have to give this a go in the next few days.

Anyway, Ive had a go at writing it out from the vid, does this seem about right?

Milk 200g
water 330g
Sugar 100g
Egg 50g
Baking powder 8g
Onion seeds 2g
S/R Flour 1kg

Mix the milk, egg, sugar, seeds and baking powder in a jug.
Leave for 30 mins, giving a bit of a mix every 10 mins or so.
Put Flour into mixing bowl and add milk mixture and the water (can use the water to rinse milk mixture jug out).
Mix together to form a dough, doesn't want to be worked/kneaded too hard.
Cover tightly and leave for at least 3 hours, should have risen a bit.
Oil hands and knock down dough and knead slightly.
Leave for at least 5 hours, overnight is better, in the fridge.
Make into small orange sized balls (approx 10), flour them, cover and leave for 2 hours at room temp.
Flour the dough balls, press out with hands and then roll them out to size.
Lightly oil the top side and wet the bottom side with a bit of water (makes them stick)
Place on hot Tawa, wet side down oiled side up.
After about 10 secs flip Tawa upside down and hold and move over heat until tops of bubbles are browned.
Brush with melted butter or Ghee and serve.

Anything wrong or I've missed?


Many thanks to Chris for this.
Cheers
Martin

Quote from: Secret Santa on December 13, 2013, 10:10 PM
The spicing wasn't sufficient for my taste, I would probably need to double the teaspoon of mix powder added to bring it up to 'spec'. And the absence of kasoori methi in a savoury curry was too noticeable.

All in all it leaned towards what I know as a madras but definitely wasn't anywhere near the type I am used to. In summary it lacked chilli heat but had the unpalatable kashmiri flavour, lacked robust spicing, had the sour flavour I hate and cried out for a bit of methi.

Maybe it's a regional thing, but I've made this for a mate, who is a Madras nut, a couple of times now and he thinks it was spot on (second time).
First time I made it though, agreed it wasn't hot enough, so the Kashmiri was halved and replaced with a hot chilli powder.
But the rest was as per the recipe, and my mate said it was as sour/bitter as he is used to round here.
I used fresh squeezed lemon quarter, and he even asked me to leave the squeezed lemon in the dish while it stood.
So A Madras round here is Hot and Sour with a relatively smooth sauce.
So I also don't think Methi belongs in the Madras too.

Martin

Maybe the 'Uncles' are on a recruitment drive.

Shame, I was looking forward to your recipe too.

Quote from: goncalo on November 28, 2013, 03:51 PM

Quote from: Garp on November 27, 2013, 10:45 PM
I thought Goncalo had permanently gone to the dark side. Of what I've seen of his/her cooking, I wouldn't advise any newcomer to follow his/her advice 

But hey, if this forum had an option to ignore people (moderated), I am sure a number of other users would enjoy visiting this forum more often and live less on the "dark side" as you put it.

As shown to me when I asked the same

'Click on profile, hover cursor over modify profile and you will see "Buddy/Ignore lists" click on edit ignore list and add name of member.'

HTH
Martin